Carob flour is increasingly popular in innovative functional foods. Its main producers are Mediterranean countries, facing health and nutrition challenges, difficulties tackling climate change. This study aims at formulating sustainable bakery products of high nutritional value while pleasing the consumer addressing regional challenges. Hence, carob was obtained by grinding sun-dried pods, thus...

Abstract Carob ( Ceratonia siliqua L.) is a relevant element of the Mediterranean spontaneous vegetation. Moreover, it useful in reforestation, and currently re-valued for sustainable agriculture dryland areas. However, difficulties tied to carob propagation (mainly seed dormancy) hamper its large-scale cultivation. In this paper, effects four treatments (no treatment [control], soaking at 70 °...